Garlic Roasted Chicken and Potatoes

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Introduction

There’s something magical about the aroma of garlic and roasted chicken filling the house. Garlic Roasted Chicken and Potatoes is a timeless family favorite—simple, rustic, and irresistibly delicious. It’s a meal that brings everyone to the table, promising golden, crispy chicken, tender potatoes, and sweet caramelized garlic all in one pan. This dish is not only comforting and satisfying, but it’s also incredibly easy to make, requiring minimal prep and cleanup.

Whether you’re cooking for a cozy Sunday dinner, meal prepping for the week, or hosting friends, this one-pan wonder is sure to become a regular in your kitchen. Its beauty lies in the balance: rich roasted chicken, hearty potatoes, zesty lemon, and plenty of garlic for bold flavor.

The Tradition of Roasting Chicken and Potatoes

Roasted chicken with potatoes is a classic dish found in kitchens around the world. In the Mediterranean, olive oil, garlic, lemon, and herbs are staple flavors, lending both brightness and depth. This recipe draws inspiration from Greek and Italian traditions, where garlic and citrus bring out the best in roasted meats. The combination of crispy-skinned chicken and golden potatoes has stood the test of time because it delivers pure comfort—every time.

Ingredient Breakdown and Their Importance

For the Chicken and Potatoes

  • Chicken thighs or legs (bone-in, skin-on, 4 to 6 pieces, ~1.5 kg):
    Bone-in, skin-on chicken retains moisture and gets beautifully crispy in the oven. Thighs and legs stay juicy and flavorful.
  • Potatoes (Yukon gold or red, 1 kg/2.2 lbs, cut into chunks):
    Potatoes soak up the chicken juices and garlic, turning creamy inside and crispy outside.
  • Garlic cloves (8–10, peeled and smashed):
    The garlic caramelizes and sweetens as it roasts, infusing the whole dish.
  • Olive oil (4 tbsp):
    Essential for even roasting and crispy skin.
  • Fresh lemon juice (2 tbsp):
    Adds brightness and lifts the flavors.
  • Paprika (1 tsp):
    For color and subtle smokiness.
  • Dried oregano or thyme (2 tsp):
    Earthy, aromatic herbs to flavor the chicken and potatoes.
  • Salt (1 ½ tsp) and black pepper (1 tsp):
    Key for bringing out every flavor.
  • Fresh rosemary (optional, 2 sprigs):
    Extra fragrance and Mediterranean flair.
  • Unsalted butter (2 tbsp, melted, optional):
    For added richness and shine.

Optional Add-ins

  • Red pepper flakes:
    For a touch of heat.
  • Carrots or onions:
    For more roasted vegetables and sweetness.
  • Whole garlic bulb, halved:
    Roasts beautifully for an extra boost of flavor.
  • Lemon zest:
    For extra citrus brightness.

Why You’ll Love This Recipe

  • It’s a complete meal in one pan: Chicken, potatoes, and garlic all cook together, making for easy prep and cleanup.
  • Family-friendly and crowd-pleasing: Classic flavors everyone loves.
  • Flexible and customizable: Add extra vegetables or herbs to suit your taste.
  • Minimal hands-on time: Most of the work happens in the oven.

Step-by-Step Preparation

1. Preheat the Oven

Set your oven to 400°F (200°C). A hot oven is crucial for crispy skin and perfectly roasted potatoes.

2. Prepare the Marinade

In a large bowl, combine the olive oil, lemon juice, smashed garlic cloves, paprika, oregano or thyme, salt, and pepper. Mix well to create a flavorful marinade.

3. Season the Chicken

Add the chicken pieces to the bowl. Coat each piece thoroughly in the marinade, rubbing some underneath the skin for maximum flavor. If time allows, let the chicken marinate for 15 to 30 minutes—this deepens the taste.

4. Toss the Potatoes

Add the chopped potatoes to the same bowl (or a separate bowl) and toss them with any remaining marinade. If needed, drizzle in a little more olive oil to make sure everything is well coated.

5. Arrange in a Baking Pan

Place the chicken skin-side up on a large rimmed baking dish or sheet pan. Arrange the potatoes and garlic cloves all around the chicken. Nestle in the rosemary sprigs. For extra richness, drizzle the melted butter over the top.

If you’re adding carrots, onions, or extra garlic bulbs, distribute them around the pan as well.

6. Roast

Bake uncovered for 45 to 55 minutes, or until the chicken is golden and the juices run clear (internal temperature should reach 165°F/74°C). The potatoes should be crispy on the edges and fork-tender.

7. Optional Broil

For even crispier skin, switch the oven to broil for the last 3–5 minutes of cooking. Watch closely to avoid burning.

8. Rest and Serve

Let the chicken rest for 5 minutes before serving. Spoon the pan juices over the chicken and potatoes for an extra burst of flavor. Garnish with fresh rosemary or parsley and serve hot, straight from the oven.

Pro Tips for Perfect Garlic Roasted Chicken and Potatoes

  • Dry the chicken well before seasoning: Moisture on the skin will prevent crisping. Pat thoroughly with paper towels.
  • Marinate for maximum flavor: Even 15 minutes makes a difference. Overnight is even better.
  • Use a large, shallow pan: Give the ingredients plenty of room to roast evenly.
  • Don’t crowd the pan: Overlapping chicken or potatoes will steam instead of roast.
  • Rest before serving: This keeps the chicken juicy and lets flavors meld.

Flavor Variations

  • Add Mediterranean flair: Sprinkle with chopped olives or capers before serving.
  • Go spicy: Mix a teaspoon of harissa or sriracha into the marinade.
  • Try sweet potatoes: Substitute all or part of the regular potatoes for a touch of sweetness.
  • Herb it up: Add sage, tarragon, or basil for different herbal notes.
Baking dish with golden roasted chicken thighs and crispy potatoes, garnished with rosemary and garlic cloves.

Serving Suggestions

  • With a crisp green salad: Balances the richness of the dish.
  • Steamed green beans or asparagus: For added veggies and freshness.
  • Crusty bread: To soak up those delicious pan juices.

Nutrition Information (per serving, for 6)

  • Calories: 510 kcal
  • Protein: 31 g
  • Carbohydrates: 34 g
  • Fat: 28 g
  • Fiber: 4 g
  • Sodium: 620 mg
    (Values may vary depending on exact ingredients used)

FAQ

1. Can I use boneless, skinless chicken?
Yes, but the skin and bone provide the best flavor and moisture. Adjust cooking time: boneless pieces may need less time.

2. Can I prepare this in advance?
Absolutely! You can marinate the chicken and potatoes a day ahead. Bake just before serving.

3. Can I add other vegetables?
Yes! Carrots, parsnips, onions, or bell peppers all roast beautifully with this dish.

4. What if I don’t have fresh herbs?
Dried rosemary, thyme, or oregano work perfectly—use about half the quantity of fresh.

5. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Baking dish with golden roasted chicken thighs and crispy potatoes, garnished with rosemary and garlic cloves.

Conclusion

Garlic Roasted Chicken and Potatoes is a beloved, versatile dish that never goes out of style. Simple ingredients, bold flavors, and easy cleanup make it perfect for any occasion. Whether you’re feeding a family or entertaining friends, this recipe delivers satisfying comfort and irresistible aroma every single time. Give it a try, experiment with your favorite herbs, and enjoy the timeless magic of roasted chicken and potatoes—straight from your own kitchen.

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Garlic Roasted Chicken and Potatoes

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This one-pan roasted chicken and potatoes dish is full of flavor and comfort. Infused with garlic, lemon, herbs, and crispy skin, it’s a go-to dinner that’s both rustic and satisfying.

  • Author: Gladys’s kitchen
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Category: Main Course, One-Pan Meals
  • Method: Roasting
  • Cuisine: Mediterranean-Inspired
  • Diet: Halal

Ingredients

Scale
  • For the Chicken and Potatoes:

    • 4 to 6 bone-in, skin-on chicken thighs or legs (~1.5 kg / 3.3 lbs)

    • 1 kg (2.2 lbs) Yukon gold or red potatoes, cut into chunks

    • 810 garlic cloves, peeled and smashed

    • 4 tablespoons olive oil

    • 2 tablespoons fresh lemon juice

    • 1 teaspoon paprika

    • 2 teaspoons dried oregano or thyme

    • 1½ teaspoons salt

    • 1 teaspoon black pepper

    • 2 sprigs fresh rosemary (optional)

    • 2 tablespoons unsalted butter, melted (optional)

    Optional Add-ins:

    • Red pepper flakes (for heat)

    • Carrots or onions (extra roasted veggies)

    • Whole garlic bulb cut in half

    • Lemon zest (for added brightness)

Instructions

  1. Preheat Oven:
    Preheat oven to 400°F (200°C).

  2. Prepare Marinade:
    In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano or thyme, salt, and pepper.

  3. Season Chicken:
    Add chicken pieces and toss to coat well. Let marinate for 15–30 minutes if time allows.

  4. Toss Potatoes:
    Add potatoes to the bowl or a separate one. Toss with remaining marinade and a bit more olive oil if needed.

  5. Arrange in Baking Dish:
    Place chicken skin-side up on a baking sheet or roasting pan. Scatter potatoes and garlic cloves around. Add rosemary sprigs. Drizzle melted butter over the top if using.

  6. Roast:
    Bake uncovered for 45–55 minutes, or until chicken is golden and reaches an internal temp of 165°F (74°C), and potatoes are crisp and tender.

  7. Optional Broil:
    Broil for 3–5 minutes at the end to crisp up the chicken skin.

  8. Rest and Serve:
    Let rest 5 minutes before serving. Spoon pan juices over the top for extra flavor.

Notes

  • Use baby potatoes for faster prep.

  • Swap chicken thighs for drumsticks or bone-in breasts (adjust cooking time).

  • Add carrots or onion wedges for more roasted veggie variety.

  • Use fresh lemon zest in the marinade for extra citrus aroma.

  • Can be prepped ahead and roasted just before serving.

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